What is Japanese cuisine? Japanese cuisine, or "wagashi", originated in the Japanese islands and has gradually developed into a unique Japanese cuisine. The main food to rice, noodles, side dishes are mostly fresh fish and shrimp and other seafood, often with sake. Japanese food is known for its lightness, and the original flavor of the ingredients is maintained as much as possible when cooking. The following is my introduction to the knowledge of Japanese cuisine, welcome to read! Japanese cuisine in the production of Japanese cuisine, the requirements of fresh materials, cut carefully, artfully arranged, pay attention to the "color, aroma, taste, ware" harmony, especially not only pay attention to the sense of taste, but also attaches great importance to visual enjoyment. Wagyu requires natural color, fresh taste, various shapes, and excellent utensils. In addition, the seasonal sense is emphasized in the ingredients and seasoning method. There are many types of wagashi, and each region has its own local flavor. The most representative types of wafu are sashimi, sushi, onigiri, tempura, hot pot, ishiyaki, and yakitori. "Sashimi," or raw fish, is the best raw food for Japanese people. Since ancient times, Japan has had the habit of eating raw food. Before the Edo period, sashimi was mainly made from sea bream, turbot, plaice, and sea bass, which all had white meat. After the Meiji period, red-colored tuna and skipjack tuna became the best ingredients for sashimi. Nowadays, Japanese people cut shellfish and lobster into thin slices and call them "sashimi". Fugu (blowfish), which has been poisoned and sliced into thin slices, is the best sashimi, and the chef who makes blowfish sashimi must be professionally qualified, and the sashimi is tender and tasty, but expensive. Sashimi is served with green wasabi and soy sauce. Wasabi is called "ゎさび" in Japanese, and it is a plant called "wasabi" that grows under waterfalls and springs, and withers when it is contaminated. Wasabi is like a small carrot with black skin and green flesh. Ground and crushed into balls and put in soy sauce to eat sashimi, it has a special pungent and spicy flavor, which is antiseptic and appetizing. Japanese sashimi is exceptionally fresh, uniform thickness and length. The sashimi plate is decorated with shredded white radish, seaweed and perilla flowers, reflecting the Japanese food culture of pro-nature. "Sushi", also known as Shiki rice, is a representative of the Japanese rice, sushi should be made in the rice with vinegar, sugar, salt, cooking wine and other seasonings, but also add seaweed, horseradish, etc., will be clenched into a small ball of rice, on top of a variety of sashimi, fish, shrimp, shellfish, and so on, this is called "clenched sushi Sushi". The rice is spread on top of the sushi, and then sliced raw fish, nori, etc. are added and rolled up into a cylindrical shape, which is called "maki sushi". Sushi is popular among Japanese people because it is tasty and affordable. At Tokyo's Kneaded Rice Sushi, customers can enjoy the chef's handiwork while eating. The rice ball is a medium-sized ball of cooked rice that is clenched with both hands and filled with salted dried plums or salted salmon. When clenching, both hands are dipped in water and salt to give the rice ball a slightly salty flavor, and the outside is wrapped with seaweed, and the three eatables are served with some salted vegetables. It is a traditional Japanese custom to wrap the onigiri in a bamboo skin and carry it as a picnic when traveling or on picnics. "Tempura" is a deep-fried food in Japanese cuisine, using flour, eggs, water and batter, fish, shrimp, vegetables coated with batter into the frying pan and fried to a golden brown, eaten dipped in soy sauce and mashed daikon radish sauce, tender and delicious, fragrant but not greasy. "Sukiyaki hotpot, also known as Japanese hotpot, became popular only after the second half of the 19th century. It consists of thinly sliced beef cooked with seafood and vegetables and served with a sauce made of raw egg, soy sauce and sugar. In ancient Japan, farmers used to cook fish and vegetables in a pot on a pit in the ground, and everyone ate them while they were cooking. "Ishiyaki" is steak cooked on a hot stone and dipped in fresh soy sauce. Japan has bred a type of cow whose meat is so soft that it can be peeled off with chopsticks and melts in the mouth, making it unusually tender. These Kobe and Matsusaka cows, which have an international reputation, come with a hefty price tag. "Yakitori is chicken cut into slices and skewered on thin bamboo sticks, dipped in a flavorful sauce made from soy sauce, sugar, and cooking wine, and roasted over a fire. Chicken or pig offal is also used as an ingredient, but yakitori is traditionally called "yakitori," and is inexpensive enough for many people to enjoy as a drink. "Yakitoriya" can be found all over Japan. Nowadays, fish, meat and vegetables are the main ingredients in Japanese cuisine. In ancient Japan, meat used to be one of the staple foods. However, in 675 A.D., under the influence of Buddhism, Emperor Tenmu issued a ban on the consumption of cows, horses, dogs, monkeys, chickens, etc., and the habit of eating little meat continued for more than a thousand years. Until the Edo period, Japan still does not slaughter poultry, livestock, but hunting grounds cooked game can still be eaten. After the Meiji Restoration, the habit of eating meat was introduced from Europe and the United States and quickly popularized throughout the country. Japan produces rice, rich in nutrients, superior quality, cooked rice shaped like a pearl, aromatic. Rice is often eaten with side dishes such as green vegetables, fish, and meat, and with flavored soups and pickles such as yellow sauce. Nowadays, a lot of people use Western or Chinese cuisine to accompany side dishes. Japanese noodles, inexpensive and delicious, especially buckwheat noodles, is a popular favorite food. The Japanese have a long history of simplicity and frugality in their dietary lifestyle. In addition, foods that are used as reserves and preserved as a precaution against a poor harvest include pickled vegetables, pickled fish and meat, and air-dried foods. Wooden chopsticks are generally used for eating, and Japanese . Chopsticks are shorter than Chinese ones, 22 centimeters for men and 21 centimeters for women. Japanese society runs at a fast pace. Breakfast in Japan is simple, lunch is casual, and dinner is the most sumptuous. Whenever the Japanese celebrate a happy occasion, they often eat red beans and rice and snapper with head and tail. Red beans are added to glutinous rice and steamed together to make red beans and rice. The color of the red beans dyes the glutinous rice red, which symbolizes fire and the color of the sun, and has been regarded as an auspicious color since ancient times. The red color symbolizes fire and the color of the sun, and has been regarded as an auspicious color since ancient times, and the red body of the sea bream has become a symbol of good luck. Among alcoholic beverages, the amount of sake (15% to 16% alcohol by volume) is considerable, and in 1994, the consumption of alcohol in Japan was about 10 million kiloliters, and production was 9.34 million kiloliters, of which beer accounted for 76%, sake 11%, and spirits 7%. Japanese people often drink after work with clients, coworkers or supervisors to enhance interpersonal relationships. The most popular drink in Japan is green tea. Coffee is also popular among modern Japanese, and black and oolong teas are also quite popular. A variety of world famous dishes can be enjoyed in Japan, but most are somewhat Japaneseized to suit Japanese tastes. Tokyo is a showcase for international cooking. The most common foreign meal in Japan is Chinese cuisine, and there are quite a few restaurants run by Chinese. Korean, French, Italian, and Indian cuisines are also popular. Nowadays, Japanese meals have gradually diversified, with American fast food and hamburger spaghetti partially replacing onigiri. Chicken consumption has increased more than 10 times from 1960, while sales of rice have decreased by 1/3 from more than 20 years ago and are still declining. Frozen food is being heeded by housewives, and Chinese cuisine such as gyoza, potstickers, buns and noodles are also popular in Japan. ;